What Are You Cooking For Shabbos???

Mechse = any vegetable stuffed with rice, meat and spices, like zucchini, onion skins, potatoes, tomatoes, eggplant.

Ames, I made chicken soup with tons of veggies, squash Mechse, string beans in tomato sauce, and a turkey roast with cranberry, soy sauce, duck sauce concuction.

I have a vegatarian chulent on the stove, cold cuts, potato borekas, various salads, and Lechmeagene for lunch. For the Mod’s info, that would be a meat pie.

Dessert is a store bought cinnamon loaf, cookies, grapes, and oranges.

Oh and no meal would be complete without rice, but that is only good freshly made.

Onion Mecshe receipe (aromas of Aleppo

3 spanish or vidalia onions

1 lb Hashu (chopped meat and rice mixture)

3 tablespoons tamarind concentrate (available in most local flatbush stores)

2 tablespoon lemon juice

1 teaspoon kosher salt

1 teaspoon sugar (optional)

1. Cook the onions, first cut a vertical slit down the side of each onion and remove the other skin. (I usually make a cut down the onion, before I boil it.) Put the onions in a large saucepan and cover with water, bring to a boil. reduce heat and simmer for 20 minutes till onion layers begin to soften.

2. Drain and remove the onion from the saucepan. Seperate the individual layers of each onion.

3.spoon a tablespoon of the Hashu mix into each onion layer and roll slightly. ( the onion can be frozen on a baking sheet, once frozen, you can transfer in to a frezzer bag for storage.

4. Preheat oven to 350*

5. Place the stuffed onions in a medium ovenproof saucepan or roaster. In a small bowl, mix the tamarind sauce, with the lemon juice, salt, 1 cup of water, & sugar if using. Pour sauce over stuffed onions. Top with ovenproof plate to keep onions from opening. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 30 minutes, or till juice have thickened and the meat is fully cooked. Transfer to the oven and continue to cook the onions for 1 hour and 20 minutes.

NOTE: I skip the stove top part and put it straight into the oven (minus the plate). I also use cooked rice in the hashu mixture. If you use raw rice, please note, that it will expand and blow out of the shell. Also, check from time to time that there is some liquid in the baking dish. If you need, add a little water, to keep it from drying out.

I made a squash mechse tonight – Sorry, don’t have exact measurements. I use small-medium size zucchini squash. I cut each zucchini into 2-3 pieces, which I hollow out. (I save the insides for something else, like a squash quiche or throw them into a soup.) After I fill it with the meat and rice mixture, along with allspice, cinnamon, salt, an black pepper. I take a large pot and add 4 cloves of garlic and saute in a little oil, than add the stuffed zucchini, and steam, it for five minutes. Then I toss in some dried apricots, some lemon juice, and fill the pot with water to cover the squash. I usually put a ovenproof plate over the squash in the pot. I let it cook for at least 2 hours on a low flame. It is delicious.

That’s why we need other posters. Asdf.. can’t you find a receipe. At least tell us what is on you menu for Shabbat??

Ames,we might!! but I think that’s as far as that conversation can go, or may we get our thread cut. 🙁

Asdf… that is quite some soup. I think that might be a chulent in it’self.

Ames – it IS what you think it is, (well maybe what you DON’T want to think it is.)

Ames, I don’t think ASDF… knows what a gizzard is. Then I don’t think he would be eating it. Some things are an acquired taste I think.

If you want to know what it looks like,(if you are a little curious, no, not you Curious) ask your butcher to point it out for you.